Bake this drool-worthy dessert and you might just have a line out the door! Beautifully balanced with luscious white chocolate and tangy passionfruit, it’s a match made in sweet treat heaven.
Ingredients
Base
- 150g digestive biscuits
- ¼ cup butter, melted
Filling
- 500g Philadelphia Cream Cheese, softened (643)
- 150g Callebaut White Chocolate Couverture Callets, melted (45495)
- 3 eggs, room temperature
- ½ cup sour cream
- ½ cup caster sugar
- 1 teaspoon vanilla bean paste
- 4 tablespoons tinned passionfruit pulp, plus 4 teaspoons for swirl
- 1 teaspoon corn flour
Topping
- 150ml Bulla Cooking Cream (88574)
- 1 tablespoon icing mixture
- ½ teaspoon vanilla bean paste
- 4 tablespoons tinned passionfruit pulp
Method
To make the base, place the biscuits in a food processor and blitz until they become fine crumbs. Pour into a mixing bowl and stir in the melted butter (the mixture will resemble wet sand). Press ¼ of the mixture into four 10cm springform, non-stick cheesecake tins. Set aside in the fridge to cool.
To make your filling, add the cream cheese to a large bowl and beat until smooth with a hand mixer. Add the sugar and vanilla and mix for another 2 minutes. Add in 1 egg, beat, then repeat with remaining eggs until they’re incorporated. On a low speed, mix in sour cream and corn flour. Then, using a spoon, hand mix in the white chocolate and 4 tablespoons of passionfruit pulp until just combined.
Pour an even amount of mixture over each cheesecake base. Add 1 teaspoon of passionfruit pulp to each cheesecake and gently swirl with a butter knife.
Bake the cheesecakes at 170°C for 20-25 minutes, or until the centre no longer wobbles. Turn the oven off and leave the cheesecakes with the door ajar for around 30 minutes. Remove them from the oven and allow them to cool to room temperature before refrigerating.
For the topping, beat the cream in a medium sized bowl, along with the icing mixture and vanilla, until stiff peaks form.
To serve, top each chilled cheesecake with a dollop of cream and a spoonful of passionfruit pulp.
